Wednesday, January 20, 2010

Don't you love a dish that looks like a really special yet takes less than a half an hour to make?I feel like this is one of those dishes. We had it on a Monday night but I could see making it for a special occasion dinner for two. Maybe it's because I think of lamb as a special treat that I only get at restaurants. Anyway, this is dead simple, you just quickly sear the lamb & then make a red wine & balsamic sauce in the same pan. We really liked the tanginess of the sauce with the slight gaminess of the lamb.

I served the lamb with a side of Kashi 7 Whole Grain Pilaf. I cooked the pilaf according to the directions & then stirred in 1 tablespoon fresh parsley & 2 tablespoons of golden raisins when done. It had a great textured, tasted wonderful with the balsamic sauce & one servings has a days worth of whole grains in it.

Heat the olive oil in a nonstick skillet over medium-high heat. Salt & pepper the lamb chops on both sides & put in the pan. Cook on one side for about 3 minutes, until browned. Flip & cook on the second side for 4 more minutes. (This will give you a rare to medium-rare chop, cook longer if you wish.) Remove the chops to a plate & tent with foil to keep warm.Put the onions & garlic in the skillet, cook until the onion is translucent. Add 2 tablespoons of the red wine & bring to a boil. Cook until evaporated. Add the remaining red wine & vinegar boil until reduced by about half. Taste & season with salt if desired.